Yes, it has been a weird year. And these are the shortest and darkest days of the year to boot. Right now I am craving calorie-laden stodgy food and damn the consequences. Lighter fare will appeal when the days brighten up.
I have made this casserole with some good Pemberton veggies but the mayo, sour cream and cheese do not put this casserole in the healthy category. But dark days plus face mask-wearing at all times? Sign me up for a retro casserole.
Here is to hugging family and friends in 2021 and to our Pemberton library being open for real – SOON! Happy Christmas to all!
Chicken Casserole with Pemberton Veggies
4 cups cooked Pemberton-raised chicken, diced
2 tbs pure olive oil
1 large yellow onion, diced
2 cups blanched Pemberton-grown Swiss chard, chopped (Do NOT add raw – it MUST be blanched first)
1 cup Pemberton-grown corn kernels
1 cup chopped cauliflower
2 cups chopped celery
1 cup chopped cilantro
1 cup diced tomatoes
2 tsp dry mustard
1 tsp cumin
1 tsp paprika
1 tsp sambal oelek
1 tsp salt
1 tsp pepper
½ cup mayonnaise
2/3 cup full-fat sour cream
1 8-oz package Pad Thai noodles
1 cup mozzarella, shredded
Sauté onion, corn, chard, celery, cauliflower and cilantro in olive oil in a large cast-iron Dutch oven. Sauté until well caramelised. When caramelised, add cumin, paprika, dry mustard, sambal oelek, salt and pepper, tomatoes, and diced chicken. Mix well.
Cook Pad Thai noodles by pouring boiling water over the noodles and leave immersed for 5 minutes. Drain well.
Add cooked Pad Thai noodles and mayo and sour cream to veggie mixture. Mix well. Sprinkle top with cheese.
Bake casserole for ½ hour at 350C. Enjoy!